Malaysian Beef Rendang
Malaysian Beef Rendang

Malaysian Beef Rendang

Posted On: 13th March 2016
Recipe By: Alison Wheatley

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Rendang curry is a rich curry full of aromatic spices and some really strong flavours made a little creamier with coconut milk. It is naturally gluten and dairy free and pretty easy to make. It isn't like your Indian curry it has a different sort of flavour that is very rich but exceedingly nice.

This recipe is...

Low SugarLow Sugar
High ProteinHigh Protein
High FibreHigh Fibre
Dairy FreeDairy Free
Slimming World FriendlySlimming World Friendly

Ingredients

Sauce Base
4 shallots
4 cloves garlic
1 red chilli
5cm cube ginger
2 lemon grass stalks
2tbsp tamarind paste
50ml beef stock

Curry
1kg steak
4 star anise
4tsp turmeric
2 cinnamon sticks
6 cardamon pods
200ml canned coconut milk
500ml beef stock
1tbsp desiccated coconut
240g basmati rice

Preparation Time: 20 Mins
Cooking Time: 1 Hour 30 Mins
This recipe makes 4 servings

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Chop all ingredients for sauce and place them in a blender or food processor and blend until smooth.

2. Pour the sauce into frying pan and cook for 2-3 mins. Meanwhile cut the steak into bitesize chunks and then add to the frying pan and fry until lightly browned but not cooked through.

3. Add in the spices, coconut milk, stock and 1/2 the desiccated coconut, mix in the pan and allow to simmer covered over a low heat for 1-1 1/2 hours until sauce reduces and steak cooks through, stir occasionally to prevent it sticking to the bottom of the pan. Remove cinnamon sticks, star anise and cardamom pods once cooked.

4. Cook the rice as per packet instructions, serve onto plates, top with the curry and sprinkle over the rest of the desiccated coconut.

Nutritional info per serving

CaloriesCarbsFibreFatSugarProtein
75142g9g27g5g85g
Calories751
Carbs42g
Fibre9g
Fat27g
Sugar5g
Protein85g

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